Lemon Meringue Pie – Free of dairy, egg, wheat and nuts!

It’s cold and it’s definitely lemon season. There’s something amazing about how the seasonal fruit and vegetables match our needs as humans…. like when it’s Winter it’s flu season and with a cold or a flu lemons and oranges are a perfect remedy for healing or keeping away those nasty bugs… I haven’t really eaten a lot of Lemon Meringue Pie but this was a great opportunity to try and recreate an egg-free, dairy-free, wheat-free version of this awesome dessert with all the lemons that we have on our tree at the moment. I wasn’t sure if it was possible but by George, we gave it a really good go… Hope that you enjoy this version as much as we do… 🙂

Lemon Meringue Pie – Egg-free, Dairy-free, Wheat-free


1 wheat-free Short crust pastry (we used Gluten Free bakery – sweet shortcrust pastry)

Zest of 1 lemon

Juice of 2 lemons (½ cup)

¼ cup caster sugar

¼ cup wheat-free, dairy-free custard powder (we used Orgran)

2 cups dairy-free milk (we used soy milk)

Click link for Meringue ingredients


Line a tart tray or pie base with baking paper and the pastry.

Blind bake for 15 minutes on 180° Celsius.


Place the zest, lemon juice and sugar in a saucepan and heat to dissolve the sugar.


Mix the custard powder with ¼ cup of the dairy-free milk to form a smooth paste.

Add the custard mix to the lemon juice mixture.

Add the remaining dairy-free milk to the lemon juice mixture.

Heat gently, stirring continuously until the mixture thickens to a custard form.

Pour gently into the tart shell.


 Meringue Topping 

Make the meringue as per the link.

If making meringue with a thermomix turn the cooking temperature onto 60° Celsius while adding the sugar and mix for a few minutes.

Spoon over the top of the pie.


Brown under the grill or with a blow torch.

OR if you want the meringue cooked slightly place in oven that has been preheated to 100° Celsius and bake for 30 minutes. You will need to cool in refrigerator to set the lemon filling again.

Pie 1


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